Colette & Co Catering
Wedding Catering
Your dream cuisine for your perfect wedding day!
From delicate Michelin-star-style cuisine to hearty traditional dishes, or even a fun BBQ, we will ensure your guests savour every mouthful of your wedding breakfast. Not only must it taste great, but it must look amazing too.
We can even reflect your wedding colours, style, or ‘feel’ into the dishes for that extra wow factor. Dreaming of a menu that includes treats that spark childhood memories, or ‘that’ dish you loved on your special holiday together? We will create a wedding menu to your exact requirements and budget.
Unforgettable is us!
Dinners Canapes Buffets Picnic & BBQsSample menus
Where celebrations are concerned, we believe all things should be perfect. As an events caterer, we pride ourselves on achieving mouth-watering brilliance using ingredients that will make your dinner, buffet, picnic, or BBQ a culinary delight.
Sample Classic Formal Dining Menu
GF - Gluten Free • DF - Dairy Free • V - Vegetarian • VG - Vegan
Starters
Confit duck croquette with iced lettuce, blood orange gel and pickled vegetables•
Home cured Scottish salmon with crème fraîche, dill oil and caviar (GF)
•
Heritage beetroot with whipped beetroot pickle liquor and onion ash (V, GF)
•
Mackerel with rhubarb, scorched cucumber with a spring onion and cucumber dashi (GF, DF)
•
Roasted artichoke, carrot and smoked almond salad with aged Parmesan and sherry caramel (V, GF)
•
Beef tartare with charcoal oil, salt cured egg yolk, chestnut mushroom and dripping crouton (DF)
•
Main courses
Lamb loin with dauphinoise potato, roasted carrot purée, wilted greens and rosemary jus (GF)•
Roasted chalk trout with cauliflower purée, fondant potato, wilted greens and smoked almond pesto (GF)
•
Twenty four hour braised Shorthorn beef feather blade with celeriac purée, pommes Anna, buttered cabbage and red wine jus (GF)
•
Butternut squash and chestnut mushroom tart with whipped crème fraîche (V)
•
Curried Cornish monkfish with lentil dhal, spinach pakora and mint yoghurt (GF)
•
Roasted Aylesbury duck breast with beetroot ketchup, sauerkraut, rösti potato and a soy and honey jus (GF)
•
Desserts
Treacle tart with raspberry ripple ice cream•
Set white chocolate brûlée with milk ice cream and blackberry purée (GF)
•
Decedent triple chocolate brownie with crème fraîche and poached cherries (GF)
•
Caramelised apple tarte Tatin with vanilla ice cream
•
Blackcurrant cheesecake with blackcurrant sorbet
•
Raspberry and vanilla Mille-feuille
•
Freshly brewed coffee, tea, fruit infusions & petit fours
Download menu
Sample spring Formal Dining Menu
MARCH • APRIL • MAY
GF - Gluten Free • DF - Dairy Free • V - Vegetarian • VG - Vegan
(Items with a ** are subject to a per head supplement)
Starters
Cured Cornish guilt head bream with sesame lavash and a cucumber and jalapeno salsa•
Grilled English asparagus with tarragon crispy egg and truffle emulsion (V)
•
Mediterranean vegetable and goats' cheese tart with iced fennel and basil pesto (V)
•
Spring chicken and foie gras terrine with pickled girolles, crispy chicken skin and parsley oil (GF, DF) **£2.00
•
Ham hock and rabbit boudin with apricot ketchup, sourdough wafer and picked shoots
•
Treacle marinated Scottish salmon with lime and ginger marshmallow, soy dressing and crispy ginger (GF, DF)
•
Main courses
Pepper crusted Cotswold beef pave with roasted garlic and thyme layered potato, onion purée and watercress oil (GF)•
Oven roasted Cornish hake with a saffron white bean cassoulet and black cabbage (GF)
•
Chargrilled broccoli with salted lemon and chilli dressing, and stout poached pearl barley (V)
•
Roasted sea trout with crushed champ potatoes, wilted greens, iced fennel tops and a white wine and lovage sauce (GF)
•
Roast rump of lamb with pea and mint fricassee, charred baby gem and Cotswold gold mash (GF)
•
Roasted leek roundel with crispy potato, nettle and chilli dressing and hazelnut pangritata (V)
•
Desserts
Dulce de leche cheese cake with espresso jelly and caramelised banana•
Blood orange and passion fruit Pavlova (GF)
•
Yorkshire rhubarb and buttermilk panna cotta, poached rhubarb, oat granola and nasturtium oil
•
Lemon posset with biscotti crumb and kiwi salsa
•
Dark chocolate sabayon tart with salted caramel ice cream
•
White chocolate mousse with soused blackberries and a ginger crumb
Freshly brewed coffee, tea, fruit infusions & petit fours
Download menu
Sample summer Formal Dining Menu
JUNE • JULY • AUGUST
GF - Gluten Free • DF - Dairy Free • V - Vegetarian • VG - Vegan
Starter
Cumin roasted carrot and courgette salad with pickled girolles and a pistachio, basil dressing (VG, GF)•
Tomato tarte Tatin with whipped goats' cheese and black olive caramel (V)
•
Salted mackerel, wasabi potato salad, pickled kohlrabi and nasturtium leaf (GF, DF)
•
Darjeeling tea cured salmon with sushi nori, iced tea dressing and a spring onion and radish salad (GF, DF)
•
Picked ham hock with set green pea mousse, violet mustard and sourdough crumb
•
Chargrilled peach with smoked duck, salsa verde and salted pecans (GF, DF)
•
Main courses
Roasted Cornish cod with summer truffle mash, leek and green pea fricassee and a chive and caviar sauce (GF)•
Pressed belly of new season lamb with smoked aubergine purée, Cotswold gold mash potato, wilted greens and provençale jus (GF, DF)
•
Cornish guilt head bream with a tomato and olive tart and an artichoke and rocket dressing (DF)
•
Summer vegetable and butter bean stew with bocconcini and salsa verde (V, GF)
•
Pancetta wrapped pork tenderloin with braised baby gem, white bean and potato fricassee and nasturtium oil (GF)
•
Giant couscous and feta stuffed peppers with pepper coulis and herb dressing (V)
•
Desserts
Crème fraîche mousse with gooseberry jelly and compote, and raspberry meringue (GF)•
Black forest Bakewell with cherry sorbet
•
Passion fruit and white chocolate cheesecake with mango gel and coconut ice cream
•
Roasted strawberry and basil Pavlova (GF)
•
Pimms jelly with red berry and cucumber salad (GF, DF)
•
Chocolate orange crémeux with thyme candid orange and lavosh cracker
•
Freshly brewed coffee, tea, fruit infusions & petit fours
Download menu
Sample Autumn Formal Dining Menu
SEPTEMBER • OCTOBER • NOVEMBER
GF - Gluten Free • DF - Dairy Free • V - Vegetarian • VG - Vegan
Starters
Smoked Cotswold venison, pickled mushrooms, puffed rice and parsley dressing (GF, DF)•
Caramelised carrot and cumin soup with cumin oil (V,GF)
•
Terrine of spiced game with pain d'épices crumb and black cherry chutney (DF)
•
Gin cured chalk trout with salted fennel, turmeric mayonnaise and dill dressed cucumber (GF, DF)
•
Sweet potato and squash croquette with red pepper dressing and rocket (V, DF)
•
Wood pigeon boudin with red cabbage purée, char roasted kohlrabi and hazelnut pangritata
•
Main courses
Roast Cornish hake with Swiss chard, rösti potato and kelp butter sauce (GF)•
Cotswold venison haunch with roasted carrot and pistachio crumb, beetroot ketchup and Cotswold gold mash
•
Parsley and Parmesan polenta with roasted courgette and salsa verde (V, GF)
•
Corn-fed chicken breast with sweetcorn purée, sautéed new potatoes, sherry roasted onion, cavolo nero and pickled girolles (GF)
•
Butternut squash and sage risotto with crispy sage (VG, GF)
•
Stuffed Torbay sole with shrimp and cucumber beurre blanc, wilted greens and fondant potato (GF)
•
Desserts
Port roasted fig and ginger cheesecake with port syrup and orange sorbet•
Autumn blackberry and apple mousse with shortbread crumb and vanilla ice cream
•
Douglas fir panna cotta with lemon gel, peanut butter cake and raspberries
•
Chestnut parfait with rosemary poached pears and coco syrup (GF)
•
Tonka bean crémeux with milk ice cream (GF)
•
Raspberry and custard tart raspberry sauce
•
Freshly brewed coffee, tea, fruit infusions & petit fours
Download menu
Sample winter Formal Dining Menu
DECEMBER • JANUARY • FEBRUARY
GF - Gluten Free • DF - Dairy Free • V - Vegetarian • VG - Vegan
Starter
Pork shoulder croquette with burnt apple sauce and pickled shoots•
Jerusalem artichoke soup with lovage oil (V, GF)
•
Jerusalem artichoke soup with lovage oil (V, GF)
•
Roasted beetroot with Oxford blue cheese, watercress gel and hazelnut pangritata (V)
•
Pomegranate cured Arctic char with horseradish cream, watercress and pickled radish (GF)
•
Guinea fowl boudin with pickled kohlrabi, tarragon mayonnaise and crispy kale (GF)
•
Cornish sole galantine with curry salted cauliflower and a caper, raisin and pomegranate dressing (GF)
Main courses
Roasted monkfish with artichoke purée, sautéed potato, rainbow chard and salsa verde (GF)
•
Guinea fowl with celeriac purée, rosemary potato pave, sprout tops and wild mushroom jus (GF)
•
Roasted Aylesbury duck breast with red cabbage ketchup, potato rösti, kale and blackberry sauce (GF)
•
Celeriac and honey tarte Tatin with chestnut salsa verde (V)
•
Cornish hake with braised baby gem, potato pave, charred leek and a caviar tartare beurre blanc (GF)
•
Spice roasted cauliflower steak with caper raisin and pomegranate dressing (V, GF)
Desserts
White chocolate brûlée with poached Yorkshire rhubarb (GF)Passion fruit and raspberry Pavlova (GF)
•
Dulce de leche panna cotta with pickled apple and sugared pecans (GF)
•
Spiced pineapple tarte Tatin with coconut sorbet
•
Chocolate mousse bar with blood orange and meringue (GF)
•
Maple curd bavarois with walnut granola and poached pear
Freshly brewed coffee, tea, fruit infusions & petit fours
Download menu
Sample Vegan Formal Dining Menu
Items with a ** contain gluten. All other dishes are gluten free
GF - Gluten Free • DF - Dairy Free • V - Vegetarian • VG - Vegan
Starters
Vegetable salad with roasted pepper hummus•
Roasted plum tomato with ginger and parsley dressing
•
Heritage beetroot with charred leek and a chilli dressing
•
Broad bean falafel with rocket and chimichurri
•
Butter bean and quinoa superfood salad
•
Charred tender stem broccoli with toasted almonds and a lemon and caper dressing
•
Main courses
Roasted sweet potato and spinach dhal•
Roasted beetroot wellington with beetroot ketchup and greens **
•
Celeriac and honey tarte Tatin with chestnut salsa verde **
•
Chimichurri grilled artichokes with herb polenta
•
Chickpea and spinach stuffed sweet potato with cumin and tahini sauce
•
Tikka marinated cauliflower, coconut cream, coriander and pomegranate
•
Desserts
Rice milk and coffee jelly with nut granola and red berry•
Vegan chocolate mousse with raspberry and pistachio
•
Apple tarte Tatin with blackberry sorbet **
•
Roasted banana and soya milk bavaroise with sugared pecan
•
Plum and thyme tart with raspberry sauce **
•
Peanut butter panna cotta with caramelised banana
•
Freshly brewed coffee, tea, fruit infusions & petit fours
Download menuCanapes, Bowl food, Picnics & BBQs, Buffets
Knowledge, Skill and Pride
Outstanding food and drink are the core of our business. We bring skill and pride to our work and your special day.
Sample menus
Sample canapes menu selection
Cold, Hot & Sweet
GF - Gluten Free • DF - Dairy Free • V - Vegetarian • VG - Vegan
Cold Canapes
Cured mackerel with rhubarb & cucumber (GF-DF)
•
Aged Parmesan mousse with sundried tomato (V)
•
Whipped goats' cheese with crisp beetroot & black olive caramel (V)
•
Mexican spiced chicken with black bean hummus & pickled onions (GF-DF)
•
Soy glazed tuna with chilli & blood orange (GF-DF)
•
Devilled artichoke hearts (VG-GF)
•
Gazpacho with lemon &basil oil (VG-GF)
•
Tea cured salmon with sushi nori & iced tea liquor (GF-DF)
•
Butternut squash & harissa taco (V)
•
Chorizo wrapped bocconcini (GF)
•
Rabbit & ham pie with piccalilli
•
Sriracha prawn mayo with puffed rice (GF)
•
Tikka roasted cauliflower with coriander (VG-GF)
•
Hoisin duck summer roll
•
Salted watermelon, crisp Pata Negra, Guindilla Chilli
Hot Canapes
Crab custard pie
•
Saffron arancini with paprika mayo (V)
•
Cheddar cheese ploughman's fritter (V)
•
Smoked hake with pea pureé & scraps (GF)
•
Sticky slow cooked pork belly with crackling (GF-DF)
•
Venison and smoked bacon Wellington
•
Cauliflower cheese croquette (V)
•
Mini Yorkshire pudding with treacle cured feather blade & grain mustard mayo
•
Spiced potato and cauliflower pasties (VG)
•
Charcoal smoked aubergine, pomegranate & harissa tartlet (VG)
•
Triple cooked chips, Oscietra caviar, soured cream
•
Vitello Tonnato
•
Baby steak & oyster pie
•
Maize fed chicken,porcini, summer truffle vol au vent
•
Arnold Bennet Toastie
Sweet Canapes
Mini dark chocolate tart
•
Spiced orange cake
•
Mixed macarons
•
Mini seasonal Pavlova (GF)
•
Apple and cinnamon crumb cake
•
Seasonal cheesecake pieces
•
Chocolate Bakewell
•
Fruit Skewer (VG)
Sample Bowl food Menu
GF - Gluten Free • DF - Dairy Free • V - Vegetarian • VG - Vegan
Gourmet Signature Eats Served In Hand-Sized Bowls With A Fork
CONFIT HERITAGE TOMATO SALADBuffalo mozzarella, basil pesto
•
GRILLED HALLOUMI
Organic quinoa, roasted Mediterranean vegetables, pomegranate
•
CHILLED PEA AND MINT SOUP
Parmesan custard, toasted sourdough
•
DEVON CRAB AND PRAWN COCKTAIL
Baby gem, apple and Bloody Mary cocktail sauce
•
GIN CURED SALMON
Beetroot compote, citrus puree, dill
•
SUSTAINABLE TUNA
Black olive, dried tomato, green beans, poached quails egg
•
OMELETTE 'ARNOLD BENNETT'
Fluffy eggs, smoked haddock,hollandaise sauces, emmental, chives
•
CORNISH FISH STEW
Crustacean juices, gurnard, pollack, hake, rope grown mussels, crab rouille
•
COD GUJOUNS AND CHIPS
Battered cod, hand-cut chips, tartare sauce
•
SALTMARSH LAMB SHOULDER
Jersey Mids, garden peas, aged Jerez, meat juices, mint
•
BABY LANCASHIRE HOT POT
Slowly braised lamb in a red wine jus, glazed carrots, topped with crispy sliced potaoto
•
CONFIT DUCK SALAD
Rocket, dandelion, fennel, pomegranate, toasted hazelnuts, pickled cherries, walnut oil
•
RETRO ROAST DUCK IN ORANGE SAUCE
Baby lemon and rosemary roast potatoes, peas Bonne Femme
•
SPICED BUTTER CHICKEN
Mini chapati, raita and lime pickle
•
MOROCCAN CHICKEN MEATBALLS
Rose harissa, tabbouleh, mint, preserved lemon, pomegranate molasses
•
LEMON AND ROSEMARY ROAST CHICKEN
Baby roast potatoes, glazed carrots, sage stuffing and white wine gravy
•
ABERDEEN ANGUS BEEF SLIDER
Apple Wood Cheese, streaky bacon, chipotle mayonnaise
•
SLOW ROASTED CHINESE SPICED BBQ SHORT END OF BEEF RIB
Chilli noodles and green papaya salad
•
SCOTCH EGSS
Black pudding minced pork rillette, poached egg, herb crumble
•
BEEF BOURGUIGNON
Parsnip mash, mushrooms, lardons, Burgundy gravy
•
BABY GAME PIE
Montgomery cheese mash, wilted spinach and madeira jus
•
PORCINI MUSHROOM RAVIOLI
Cream, truffle and mushroom sauce, parmesan shavings
•
BABY LOBSTER LASANGNE
•
LINGUINE CARBONNARA
Classic egg and bacon sauce, parmesan shavings
•
SWEET POTATO QUINOA FAFATEL (VG) (GF) (DF)
rose Harissa, shaved red onion, sour pickle, preserved lemon, Tahini dressing
•
MISON SUGAR SNAPS (VG) (GF) (DF)
Chinese leaves, radishes, honey, sesame
•
DAHL
orange lentils, onion bhaji, lotus root, spinach, coriander, cucumber raita
•
VIETNAMESE TOFU SLAW (VG) (GF) (DF)
carrots, mung bean sprouts, baby spinach, kale, edamame beans, stir fried spicy tofu, crisp shallots, peanuts, lime & sriracha dressing
•
FREEKEH ROYALE (VG) (GF) (DF)
figs, apricots, saffron, parsley, mint, coriander, pomegranate molasses
•
SWEET THINGS
WHITE CHOCOLATE PANNA COTTAYoghurt, vanilla, smashed blackberries
•
SUMMER POSSET
Gooseberry & lemon curd, Moscato d'Asti, vanilla seeds, macadamia crumble
•
MINI MESS
Scarlet berries, meringues, clotted cream
•
PEACH MELBA SUNDAE
Peach curd, sour cheesecake, baked white peaches, orange blossom honey, smashed raspberries, candy floss
•
POT au CHOCOLAT
Tarroco orange, Cointreau, pine nut shortcake
•
RHUBARD & CUSTARD CRUMBLE
Spiced poached Yorkshire rhubarb, rich custard, crumble crust
•
BANOFFEE CHEESECAKE
Tiramisu Sundae Espresso, Amedei chocolate, Marsala, unpasteurised mascarpone
•
THE CONE Passion fruit and strawberry mousse topped with whipped cream and almonds Chocolate Mousse with Poached Boozy Berries (GF) (can be made VG, DF)
•
PEARS POACHED in Mulled Wine (VG) (DF) (GF)
served with Clotted Cream or
(Salted Caramel Ice Cream (VG) (DF) (GF)
•
Download menu
Sample picnics menu
Small Cartones
Pheasant Parfait with cranberry marmalade GF DF
•
Pork and sage or black pudding Scotch egg
•
Chicken liver mousse with fig chutney GF DF
•
Baby chicken satay with peanut dipping sauce GF DF
•
Homemade baby sausages rolls with our brown sauce
•
Salmon and prawn mousse GF
•
Retro bloody Mary crayfish tail cocktail GF
•
Gin and beetroot cure salmon with horseradish beetroot compote GF DF
•
Baby vegetable pasties VG
•
Mushroom arancini balls with mushroom ketchup VG
•
Baby vegetable terrine with tomato coulis VG GF
Bigger Cartones
(served with a choice of two salads)
Hand raised gala pie with homemade piccalilli DF
•
Plate of rare roast beef with horseradish tartlet
•
Beef en Croute with bearnaise sauce
•
Piri Piri or lemon, garlic and rosemary roast chicken GF DF
•
Plate of Scottish Smoked Salmon with dill drizzle GF DF
•
Mackerel 3 ways with poached rhubarb and beetroot mousse GF DF
•
Tomato, aubergine and celiac stack with basil dressing and balsamic gel VG GF
•
Salt baked beetroot topped with feta mousse with a baked apple and chopped apple jus VG VF
•
Mushroom medallions topped with a vegan mousse and a truffle oil drizzle VG GF
Dessert Cartones
Strawberry and blueberry Eton mess GF
•
Chocolate and brazil nut cheesecake with caramelised orange segments VG GF
•
Fig infused crème brulee served with a honey baked fig with a honey cinnamon drizzle GF
•
Champagne and brandy poached pear served with dark chocolate sauce VG GF DF
•
Lemon Posset served with marinated raspberries and shortbread biscuits
Sample BBQ menu
College sausages
•
Roasted vegetable kebabs with chimichurri (VG, GF)
•
35 day dry aged beef burgers (GF, DF)
•
Adobado chicken thighs (GF, DF)
•
Cotswold beef peppered minute steaks ** £1.00
•
Vegetarian sausages (VG, GF)
•
Curried monkfish tail (GF, DF)
•
Five bean veggie burger (V, DF)
•
BBQ corn on the cob with spiced butter (V, GF)
•
Haloumi and vegetable skewers (V, GF)
•
Chilli and mint marinated Barnsley chop (GF) ** £2.00
•
Lamb koftas (GF, DF)
•
Mackerel parcel dressed with a dill and parsley citrus oil (GF, DF)
•
Brochette of Sword Fish (GF) (DF)
•
Tikka marinated BBQ cauliflower (VG, GF)
•
Lemon and pepper chicken skewer with basil dressing (GF, DF)
•
Sticky BBQ Short End of Beef Ribs (GF, DF)
•
Tabbouleh salad (DF)
•
Asian slaw with pomegranate and cashew dressing (GF, DF)
•
Roasted carrot and feta salad with basil dressing (GF)
•
Beef noodle salad with chili dressing (DF)
•
New potato salad with chive sour cream (GF)
•
Quinoa superfood salad (VG, GF)
•
Plum tomato, giant couscous and olive salad with parsley dressing (DF)
•
Fattoush with herb buttermilk (GF)
•
Baby spinach with pickled onions and hazelnut pangritata (DF)
•
Caesar salad
•
Penne pasta salad with grilled artichokes, feta and a lemon basil dressing
•
Roasted sweet potato and chickpea with tahini dressing (VG, GF)
•
Spiced bean chopped salad (VG, GF)
•
Yeast roasted cauliflower and pecan salad with a sumac herb dressing (GF, DF)
•
Spiced beetroot and baby spinach salad (VG, GF)
•
Saffron rice with chopped herbs and sultanas (GF, DF)
Sample Buffets Menu
Cold, Hot & Desert buffet along with salad suggestions
Cold buffets
•ROAST BEEF PLATTER
Sirloin of beef served rare, medium and well-done garnished with horseradish profiteroles
•
WHOLE POACHED SALMON
Side of scottish salmon garnished with dill and cucumber tartlets and hollandaise sauce
•
HONEY BAKED ROAST GAMMON (df) (gf)
Served with homemade chutney and piccalilli
•
SMOKED SALMON PLATTER
Oak smoked salmon, beetroot cured salmon and whisky marinated grav lax garnished with king prawns and served with a sauce selection and brown bread and butter
•
PLATTERS OF LEMON GARLIC AND ROSEMARY ROASTED CHICKEN (df) (gf)
Served with baby roasted herbed potatoes
•
HANDRAISED GIANT PIES
Choice of traditional gala pork pie, chicken and gammon, game or vegan vegetable all served with homemade chutneys and piccalilli
•
CRAB, SAFFRON AND CLOTTED CREAM TART
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SALTED HADDOCK AND HERB TORTILLA (gf)
•
BLACK PUDDING AND PORK SCOTCH EGGS
•
CHICKEN PERI PERI (df) (gf)
•
GAME TERRINE
Served with onion marmalade and french toast
•
SALMON, SMOKED SALMON AND SEA TROUT TERRINE
Served with tomato coulis and french toast
•
HALF METRE PORK, SAGE AND ONION SAUSAGE ROLL
Deep filled and carved by guests to their requirements served with homemade chutneys
•
PEA AND MINT FALAFEL (vg, df, gf)
•
ROASTED VEGETABLE TART (vg, df, gf)
•
CARROT, CORRIANDER AND CUMIN TART TARTIN (vg, df, gf)
•
Download menu
•
Hot buffet
All hot buffet items will come with a choice of baby herbed roast potatoes, our secret mash, herbed wild rice, fresh seasonal vegetable selections or salad selection
Salmon en croute 'coulibiac' •Beef wellington
•
Seafood parcels
•
Hot game pies
•
Slow roast short end ribs of beef in horseradish jus
•
Roast blade of wild boar with papas pobre and ensaladilla caliente
•
Roast leg of pork with crackling, lemon and parsley stuffing and brandy cinammon apple sauce
•
Five spice 10 hour roasted belly pork
•
Whole roast duck with passion fruit coulis or retro orange sauce
•
Whole roast lemon, parsley and garlic chicken
•
Beef bourgninon
•
Paella
•
Coquilles st jacques 'fish pie'
•
Smoked haddock 'arnold bennet'
•
Fillet of wild salmon in lemon butter sauce
•
Lobster thermidor
•
Shoulder of lamb tangine, pomegranate cous cous, minted raita
•
Chicken breast in cream, mushroom and white wine sauce
•
Coq au vin
•
Slow roast pork goulash
•
Download menu
•
Desert buffet
Includes freshly brewed coffee, tea and fruit infusions
•
Pear and ginger crumble
•
Dark chocolate and raspberry tart
•
Profiterole mountain
•
Sticky toffee pudding with salted caramel sauce
•
Choclate mouse with poached boozy berries (gf) can be made (vg, df)
•
Pears poached in champage (vg, df, gf)
•
Mini chocolate deserts selection
•
Mini fruit deserts selection
•
Cheese cake lollipop selection
•
Creamy baby cone selection
•
Download menu
•
Salad suggestions
•
Tabbouleh salad (DF)
•
Asian slaw with pomegranate and cashew dressing (GF, DF)
•
Roasted carrot and feta salad with basil dressing (GF)
•
Beef noodle salad with chili dressing (DF)
•
New potato salad with chive sour cream (GF)
•
Quinoa superfood salad (VG, GF)
•
Plum tomato, giant couscous and olive salad with parsley dressing (DF)
•
Fattoush with herb buttermilk (GF)
•
Baby spinach with pickled onions and hazelnut pangritata (DF)
•
Caesar salad
•
Penne pasta salad with grilled artichokes, feta and a lemon basil dressing
•
Roasted sweet potato and chickpea with tahini dressing (VG, GF)
•
Spiced bean chopped salad (VG, GF)
•
Yeast roasted cauliflower and pecan salad with a sumac herb dressing (GF, DF)
•
Spiced beetroot and baby spinach salad (VG, GF)
•
Saffron rice with chopped herbs and sultanas (GF, DF)
•
Download menu